The snow finally came. We got about 4 inches. Driving to work wasn't too bad. only slid just a little in one place. Admin gave us hot chocolate and whipped cream to warm us up. It was as busy as it was yesterday. When I left work the snow was melting and most of the main streets have been sprayed. The side streets were still slippery. I decided to come straight home.
I have found something new to do on Tuesdays. Its called Secret Ingredient Tuesday. She names a secret ingredient and then you post 5 recipes using the ingredient.
Secret Ingredient #1 Sugar
2 1/2 cups pecan halves
2 teaspoons vegetable oil
1 cup granulated sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.
Freak'n Good Ribs
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 pounds baby back pork ribs
1 (18 ounce) bottle barbeque sauce
In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
Preheat grill for medium heat.
Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.
For one regular size bunch of grapes, 2 egg whites.
Brush grapes with egg whites and then sprinkle sugar to TOTALY cover grapes.
Freeze until needed the day of.
This makes a very pretty garnish that's REALLY yummmy!
The crystallized sugar makes the grapes crunchy and sweet!
New Orleans Pralines
1- 1/2 cups sugar
3/4 cups light brown sugar, packed
1/2 cup + 2 T. Half and Half cream
1/2 stick butter
1 1/2 cups pecans
1 teaspoon vanilla
Combine all ingredients except the pecans and vanilla in a heavy saucepan
Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a candy thermometer, bring it to the soft ball stage.
Remove from heat. Stir in the vanilla and the pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto waxed paper to harden
What usually happens is that by the time the mixture turns cloudy, signaling that it is time to drop onto the waxed paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons of warm water to thin the mixture. Don't add too much - just enough to make the spoonfuls drop and settle in a "puddle". You don't want them to look like chunks of rocks.
If cooked to the correct temperature, it won't take a minute to harden by stirring. If you don't cook them long enough, they remain "sticky" and never become firm. They should be firm, yet creamy. If you don't eat them all the first day
Balsamic and Brown Sugar Glazed Beets
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.Serves 4 to 6